| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 1/2 | c | Carrots |
| 1/2 | c | Bamboo shoots |
| 2 | Fresh ginger root | |
| 1/2 | c | Leek stalk |
| 1 | T | Sugar |
| 2 | T | Catsup |
| 1 | T | Sherry |
| 1 | t | Soy sauce |
| 1 | t | Vinegar |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Deep-fry shrimp as in "Basic Deep-fried Shrimp". Dice carrots and parboil. Dice bamboo shoots. Slice ginger root and leek. In one cup, combine sugar, catsup, sherry, soy sauce and vinegar. In another cup, blend cornstarch and cold water to a paste. Heat remaining oil. Add salt, then ginger root and leek; stir-fry a few times. Add carrots and bamboo shoots and stir-fry briefly to heat through. Add sugar-catsup mixture; stir-fry 2 minutes more to heat and blend. Stir in deep-fried shrimp only to reheat. Then stir in cornstarch paste to thicken and serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 212.8mg
Potassium: 55.2mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 3.2g
Protein: <1g